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Ingredients

• 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
• Salt and freshly ground black pepper
• 1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon minced garlic
• 1/4 cup (1 small) minced red onion
• 2 tablespoons rinsed, drained, and roughly chopped capers
• 1/2 cup roasted red or yellow bell peppers, coarsely chopped
• 12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
• 2 tablespoons fresh lemon juice
• 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
• 6 tablespoons extra-virgin olive oil
• 1/2 pound dried linguini
• 4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
• 4 (6-ounce) swordfish steaks

Description

Food Network Invites You To Try This Lunchbag Swordfish With Mediterranean Tomato Sauce And Linguini Recipe From Michael Chiarello.

Food Network